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FOR DIRECT INOCULATION. Fermivin® VR5 is suitable for producing red wine for maturing over extended periods. It promotes optimum extraction of polyphenols and stabilisation over time. Fermivin VR5 helps develop blackcurrant, prune and Morello cherry aromas and spicy hints. It is especially recommended for use with the maceration enzyme Rapidase® Extra Fruit to optimise colour extraction and stabilisation by forming pyrano-anthocyanins.
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Fermivin® XL produces fruity red wine with softer tannins; as a result, wine for rapid consumption has a less aggressive structure. Fermivin XL is suitable for short maceration. When used in combination with the maceration enzyme Rapidase® Extra Color, Fermivin XL optimizes color and polyphenol extraction.
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Yeast IOC 18-2007 is particularly suited to:
- Fermentation in bottle
- Fermentation at low temperature
- Restarting stuck fermentation
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The IOC B 2000 yeast is particularly recommended when making aromatic white or rosé wines as it assists expression on the nose with grape types and grapes weak in naturally occurring aromatic precursors. It therefore brings out the ester-type aromas whilst also accentuating significant varietal notes in order to provide an intense, fruity and fresh bouquet.
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The IOC FRESH ROSÉ strain helps bring out the aromatic intensity of the floral, citrus and spice notes in rosé wines. Its contribution to flavour in the mouth is also essential, since it helps reduce aggressive sensations such as acidity, dryness and bitterness. IOC FRESH ROSÉ is particularly well suited to winemaking with complex and round rosé wines, especially when expressing the varietal notes with grapes such as Syrah and Cabernet-Sauvignon.
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The IOC TwICE yeast has been selected by the Institut Français de la Vigne et du Vin in Beaune as the most suitable for producing fresh, complex and balanced Chardonnay wines. The result of knowledge acquired by IOC on the behaviour of mixed yeasts, IOC INFINI’TwICE is a true synergy between IOC TwICE and a yeast with strong fermentation capacities; this now makes it possible to extend the oenological conditions of use of this exceptional yeast. Tests carried out confirm the suitability of IOC INFINI’TwICE for enhancing the fresh aromas of citrus (lemon in particular), peach, apricot and flowers, while balancing initial attack and mouthfeel by a pleasant sensation of final freshness. These characteristics not only make it cut-out for Chardonnay but also other strains such as Viognier, Grenache, Sémillon, Vermentino, Airen, Muscat and more).
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The IOC TwICE yeast has been chosen by the French Institut Français de la Vigne et du Vin of Beaune as the yeast best suited to the preparation of Chardonnay wines that are fresh, complex and balanced. The trials carried out revealed its suitability for highlighting fresh citrus aromas (especially lemon), peach, apricot and flowers. Remarkably, IOC TwICE brings an incomparable amplitude and roundness on the attack and mid-palate, followed by a fresh finish for the perfect balance. Particularly well adapted to fermentation in tanks, IOC TwICE has been used with success on numerous Chardonnay wine musts around the world as well as with other grape varieties (Viognier, Grenache, Sémillon, Gros Manseng, etc). Its moderate fermentation rate ensures its use too with medium sweet wines and dessert wines owing to its excellent suitability for fortified wines.
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IOC BE THIOLS is the result of an innovative yeast-selection technology which truly brings out fruity thiols (in citrus and exotic fruits) in white or rosé wines without being able to form SO2. In addition, it helps reduce the formation of ethanal, a molecule which strongly compounds sulphites. All of these characteristics make IOC BE THIOLS an exceptional tool for producing healthy, clear, thiolated wines, while at the same time keeping sulphite contents at their lowest level.
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In collaboration with Inter Rhône, the observation and study of the behaviour of yeasts in pure cultures and complex combinations on grape musts have led to the development of IOC DYNAMIX, a mixture of diversified and complementary yeasts from various vineyards. Allowing several yeasts to be established throughout the fermentation process makes it possible for microbial biodiversity to be expressed, while at the same time avoiding standardisation of wine linked to uncontrolled fermentation defects.
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Fermivin® VR5 is suitable for producing red wine for maturing over extended periods. It promotes optimum extraction of polyphenols and stabilization over time. Fermivin VR5 helps develop blackcurrant, prune and Morello cherry aromas and spicy hints. It is especially recommended for use with the maceration enzyme Rapidase® Extra Fruit to optimize color extraction and stabilization by forming pyranoanthocyanins.
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Fermivin® MT48 gives round, expressive wines with soft tannins and complex aromatic hints. It is suitable for wine matured for short periods (6-12 months). When used in combination with the maceration enzyme Rapidase® Extra Color, Fermivin MT48 optimizes phenol compound extraction.
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Fermivin® A33 is especially suitable for producing wines aged in barrels. It has a very high alcohol tolerance and can complete fermentation in up to 15% alcohol, or even higher if a complex nutrient such as Maxaferm® is added. When used in combination with the maceration enzyme Rapidase® Extra Fruit, Fermivin A33 optimizes color and phenol compound extraction.
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